Ingredients:

  • 4 medium Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 4 cloves garlic, peeled
  • 5 habanero peppers, stems removed
  • 2 tbsp neutral oil
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/4 tsp ground cumin

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high. Line a baking sheet with parchment paper.
  2. Toss the halved tomatoes, onion wedges, garlic cloves, and whole habaneros in a bowl with 2 tbsp of oil and a pinch of salt until evenly coated.
  3. Arrange the vegetables on the pan, placing tomatoes cut-side down. Roast for 10–12 minutes until mahogany-colored charred spots appear on the tomato skins and onions have blackened edges.
  4. Transfer the roasted vegetables and any juices from the pan into a blender.
  5. Add the fresh cilantro, lime juice, salt, and cumin.
  6. Pulse in short bursts for a chunky consistency, or blend on medium for 30 seconds for a smooth, velvety texture.
  7. Taste the salsa; add more lime juice or salt to neutralize excess heat, or a pinch of sugar to enhance the roasted notes.